It was tasty, but a lacking a bit on flavor. I added some garlic to the mix to help it, but feel free to add any of your usual turkey burger ingredients to it — it needs some kick!
Changes are in bold.
All-in-all I’d make it again…it WAS tasty!
Open-Faced Turkey Patty Melt
(Original from Cooking Light)
(Makes 4 burgers)
1 teaspoon olive oil
1 cup vertically sliced sweet onion
1/4 cup part-skim ricotta cheese
1 1/2 teaspoons Worchestershire sauce
1/2 teaspoon black pepper
1 teaspoon minced garlic
1 pound ground turkey breast
1 large egg white
4 1-ounce slices reduced-fat swiss cheese (I used provolone)
4 slices light ryebread (I used Portugese bread)
1/4 cup dijon-style mustard (I left this off mine, DH said it was tasty)
– Heat oil in a large nonstick skillet over medium heat
– Add onion to the pan and cook 5 minutes, or until lightly browned, stirring occasionally
– Transfer onion to a bowl
– Preheat broiler
– Combine ricotta cheese, worchestershire, black pepper, minced garlic, turney breast and egg white.
– Divide the turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty (Gently — this mixture is VERY wet!)
– Return pan to medium heat, and coat pan with cooking spray.
– Add patties to the pan, cook approx 4-6 minutes or until brown. Turn patties over, cook until center is cooked through.
– Top each patty with 1 cheese slice; cook 2 minutes or until cheese melts and patties are done.
– Places bread slices in a single layer on a baking sheet and broil for 2 minutes or until toasted.
–I then placed the turkey burgers on the sheet, and slipped it under the broiler for another minute to lightly brown the cheese
– Spread 1 tablespoon of mustard on each toast slice, then top each with 1 patty.
– Divide onion mixture amongst 4 burgers
We served it simply, with a veggie medley.